Italian Spareribs and Beans
Italian Spareribs and Beans



  • 200g dried cannellini beans, soaked overnight
  • 5 tbsp olive oil
  • 800g pork spareribs, chopped into 7.5cm pieces
  • 4 bay leaves
  • 1 sprig of rosemary, leaves picked
  • 6 sage leaves
  • Salt and pepper
  • 1 chopped onion
  • 1 chopped garlic clove
  • 500g passata
  • Handful of chopped parsley
  • Toasted ciabatta, to serve
  • Drain the soaked beans, and cover with fresh water in a saucepan. Simmer for 50 mins, or until tender. Meanwhile, heat the olive oil in a large pan and add the ribs, rosemary, sage, seasoning, and bay leaves, and brown for 1-2 mins on each side. Remove the meat and set aside.
  • Add the onion and garlic to the pan and fry for a couple of mins to soften. Add the passata, 500ml of water, and some more salt, and simmer for a few mins. Return the ribs to the pan, and cook on a low heat for 90 mins. Remove the ribs once more, and keep warm. Drain the beans, add them to the passata mix, and simmer for 5 mins. Serve the ribs drenched in your sauce, topped with chopped parsley.
2hrs 30 mins
4 serving

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